The Portland daily press., 1887-11-19

the frying mixture kissing hot, dip the oys-
tiers whica must have been well drained, one
at time into the batter, drop into the. pan
and fry to golden yellow Thin or thicken
like fried oysters.
ROYAL CRoQUETTEs- Roast a plump
chicken and when cool chop the white meat
as iine as possible, then pound to a smooth
paste. Sead sweatbread and remove the
sinews, fry it brown in butter, then let 1t
cool, pound to smooth paste and add u 70
the chicken. Season to taste with pepper
and salt and add awell-beaten egg. Moisten
IL Win rIch cream, and work into ~ tea-
spoonful OF llour to give il consistency. PUT
it well over the fire until it becomes hot, then
spread u upon buttered dish to cool. FORM
the mixture into cTOquettes, dip IN Dreau,
crnmbs and egg and fry them in the usual
way.
FRENCH RoLLs.-0ne quart of flour slfted
Win teaspoonful OF salt and teaspoohlus
OF sugar, Two cups of milk, one hall cup OF
compressed yeast, two eggs, one tablespoon
full OF butter. Rub the butter into the Hour,
add the eggs beaten light and the mix.
ADD the yeast cake dissolved in three table
spoonsful OF warm water. Knead well hve
minutes. Let it rise over night, and in the
morning mold into oval rolls. Place these IN
a. pan just touching each other, and let 1t
rise again. Gut each across the top with a
knife and bake.
SWEDISH ROLLS One pint of boiled milk
one nall cup OF butter and one quarter cake
OF sugar ereamed together. Add the whites
of two eggs beaten stiff and one half cake of
compressed yeast dissolved in little warm
water. Stir in flour enough to make It stlif
enough to knead until smooth, set 1t 70 rise.
When well risen, roll out one hall men
thick, spread with sugar, spice. little grated
lemon, or few currents. Roll up like jelly
roll, cut IN slices an inch wide, let them rise,
and bake in quick oven.
MINcE P1Es.-The lower part of the round
is juicy piece of beef for pies. Boil until
tender and chop very fine. Pare and chop
the apples and to two and one half cups OF
apple allow cup of meat, cup OF ralslns,
cup OF eurrants, one and one half cups OF
brown sugar, one fourth of a cup OF m0lasses,
one cup OF the liquor in which the meat was
boiled, a spoonful of cinnamon, a saltsp00n-
full OF Glove and the same quantity OF mace,
the juice and grated rind of one lemon,
nearly cup of cider. Cook the mixture in
porcelain-ljned kettle until the apple is
soft. then add the cider. Fat from the top Of
the pot in which the meat is boiled or butter
is to be mixed with the meat, unless suet is
preferred; the suet should be chopped fine.
Add enough of the meat liquor to well
moisten the ingredients. The minced and
splced meat improves by standing few
days.
THANKSGIVING PUDDING.-0ne pound of
raisins, one pound of currants, one pound Of
CAdSAtAo NluluNlcQ, uilt ldll cup Oh
butter, one quart of milk, one teacup Of
sugar, eight eggs. salt, one Nutmeg fourth
pound citrOn, fourth of pound of candied
lemon peel cut into strips Spice to taste
Boil slowly four hours and eat with sauce
PUDDING SAUcE.--Cream half cup of
butter. and cup of sugar; stir smooth a
spoonful of corn starch In a little water and
pour over one and a half cups Of boiling
water, remove from the fire and stir the but
ter and sugar over it, Flavor with almond
or lemon.
THANKSGIVING PUDDING No 2.-Roll
fine eight crackers and soak them in two
quarts of milk; sweeten with cup and a
half OF sugar, add teaspoonful of salt and
spice to suit the taste, eight eggs we'll beaten,
and alarge spoonful of butter cut in bits
Stir all well together then add pound of
ralsins. Bake in moderate oven three and
one half hours, stirring several times during
the first hour to prevent the raisins settling.
THANKSGIVING PUDDING No. 3.-Allow
cracker to person, and two or three extra
ones; split and butter the crackers and ar
range in layers, scattering raisins over the
crackers; make custard using half as many
eggs as crackers and quart of milk to six
crackers, and pour over the buttered crack
ers. Bake in moderate oven and serve
with wine sauce.
THANKSGIVING PUDDING No. 4-0ne loaf
of nice stale raised Bread five eggs, one
pound of raisins. one pound of currants, one
half pound of citron, one pound of suet, a
teaspOonful of salt, half that quantity of
Glove and allspice, tablespoonful of CHINA
mon, three tablespoonfuls of flour, Crumb
the bread and pour over the crumbs all the
milk they will absorb, and when saturated
mash them, add the flour with teaspOOnful
OF baking powder mixed with, it, then the
suet chopped fine, eggs well beaten, spices
and at last the fruit powdered with flour.
Put the mixture IN buttered mold and steam
six hours. Serve with cream sauce.
COFFEE Ice CREAM-Take half cup Of
coffee. grind it to fine powder, put it in n
small bag of cotton cloth stretched across the
edge OF an ordinary cotfee-pOt. Pour over
coffee very slowly, a pint and half of boil
ing water. When this has filtered through,
pour II into saucepan and add pint Of
sugar Boil this twenty-five minutes rapidly
then remove the saucepan from the fire and
stir in quickly the beaten yolks of four eggs.
Beat rapidly three minutes then add half a
pint of rich cream, and when thoroughly cool
a pint and a half more cream. Put in
the freezer, and when Frozen cover with ice
and salt and set away for three or four hours
or till ready to serve.
CHARLOTTE RussE.-Take one-tifth Of a
package of gelatine and half a cupful of cold
milk place this in basin and set into pan
or pail of boiling water: stir until the gela-
tine is dissolved. pour into a dish and place
where it will cool rapidly; then whip a pint
of sweet cream flavor with lemon or vanilla
and sweeten to the taste; when the gelatlne
is cool, stir it into cream and pour this over
the lady fingers which you have arranged in
a glass dish or mold split the lady fingers
and cover the cream with them for the sake
of variety.
CHOCOLATE MACARooNs.-Me over
slow fire, and in tin pan, three ounces of
chocolate without sugar: then work it to a
thick paste with one pound of pulveriZed
sugar and the white of three eggs. Boil the
mixture down to the thickness of about one
quarter of an inch ;cut it in small round pieces
with cutter, either plain or scalloped; but
ter pan slightly, and dust it with flour and
sugar, half of each place the pieces of paste
or mixture, in and bake ina hot but not quick
oven serve cold
To CANDY NUTs.-Three cups of sugar,
one cup of water; boil until it hardens when
dropped in water, then flavor with lemon.
1t must not boil after the lemon is put in.
Put nut ON the end of fine knitting-need-
lie. take out and turn ON the needle until it is
cool. If the candy gets cold, set on the stove
for few minutes. Malaga grapes and or
anges, quartered, may be candied in the same